Don’t Call Me Chicken

Panko Chicken with Tomato Pan Sauce:

On the heels of an otherwise pleasant autumn day filled with moments of lethargy, I decided to start an afternoon fire, again, and welcome V home with a subtly romantic dinner. With a sense of scientific exploration, I continue to experiment with variations of simple pan sauces that take any dish and make it even more memorable. Our refrigerator is often mistaken for a voodoo doctor’s cupboard with its mad assortment of various concoctions in small containers, which again, remain the secret ingredient for many meals. In this dish, I added leftover tomato soup and cherry tomatoes to the pan sauce for both flavor and texture.

SECRET INGREDIENT: Nashoba tomato soup

Panko Chicken with Tomato Pan Sauce

  • Chicken cutlets (pounded thin)
  • Eggs + water
  • Raspberry Honey Mustard (added to whisked eggs)
  • Panko
  • Cayenne
  • Truffle salt & fresh pepper
  • Parsley
  • Thyme
  • Olive oil
  • Shallot
  • Garlic
  • Butter
  • Lemon
  • White Wine
  • Chicken stock
  • Fresh tomato soup (1/4 cup)
  • Cherry tomatoes
  • Parmesan
  • Pea shoots (for garnish)

-- Weather When Posted --

  • Temperature: 41°F;
  • Humidity: 36%;
  • Heat Index: 41°F;
  • Wind Chill: 33°F;
  • Pressure: 29.66 in.;

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